#nougat Instagram Photos & Videos

nougat - 265.5k posts

    Pralinen 🤩 wunderschön und total fein im Geschmack 💞dazu habe ich Nuketo Schoko-Mandel von @dr_almond_lowcarbglutenfrei in kleinen runde Silikonförmchen gegossen und in den Tiefkühler. Weiße Schokolade 
120g Kakaobutter
35g weißes Mandelmus 
60g Sahnepulver
8g Low Carb Süße  danach die weiße Schokolade in Förmchen gegossen und in jedes eine tiefgefrorene Nuketo Perle gesetzt. Nicht nur optisch ein Gedicht 🥰

    Pralinen 🤩 wunderschön und total fein im Geschmack 💞dazu habe ich Nuketo Schoko-Mandel von @dr_almond_lowcarbglutenfrei in kleinen runde Silikonförmchen gegossen und in den Tiefkühler. Weiße Schokolade
    120g Kakaobutter
    35g weißes Mandelmus
    60g Sahnepulver
    8g Low Carb Süße danach die weiße Schokolade in Förmchen gegossen und in jedes eine tiefgefrorene Nuketo Perle gesetzt. Nicht nur optisch ein Gedicht 🥰

    4 1 5 minutes ago
    #nougat Délice exotique

    #nougat Délice exotique

    2 0 7 hours ago
    Just a glimpse of the chocolate cake for tonight... Malty milk and white chocolate sponge, Apricot and Walnut nougat, with whipped fruity chocolate ganache and Nicaraguan dark glaze... SO YUMMY.
DESSERT NIGHT FROM 7 PM TO 10 PM TONIGHT!

#dessertnight #chocolatecake #fromscratch #nougat

    Just a glimpse of the chocolate cake for tonight... Malty milk and white chocolate sponge, Apricot and Walnut nougat, with whipped fruity chocolate ganache and Nicaraguan dark glaze... SO YUMMY.
    DESSERT NIGHT FROM 7 PM TO 10 PM TONIGHT!

    #dessertnight #chocolatecake #fromscratch #nougat

    21 0 11 hours ago
    Did you know that pistachio is known as the "smiling nut" in Iran and the "happy nut" in China? They're also known as the "green almond." And our delicious award-winning nougat is made with over 50% pistachios.

    Did you know that pistachio is known as the "smiling nut" in Iran and the "happy nut" in China? They're also known as the "green almond." And our delicious award-winning nougat is made with over 50% pistachios.

    25 2 11 hours ago

Top #nougat posts

    ✨Excellence is not a skill. It is an attitude (c) ✨ @abu_afif_sweets #Erbil & #Slemani we are open every day from 9am to 11pm 🤗  for questions about prices and availability of our items please call +964 750 555 0002 and our manager will gladly assist you 🤗✨

    ✨Excellence is not a skill. It is an attitude (c) ✨ @abu_afif_sweets #Erbil & #Slemani we are open every day from 9am to 11pm 🤗 for questions about prices and availability of our items please call +964 750 555 0002 and our manager will gladly assist you 🤗✨

    558 7 5 August, 2019
    ✨Nougat vegan ✨
Vous l’aurez remarqué je suis peu présente en ce moment, car je boucle les dernières recettes de mon prochain livre #incroyablemaisvegan
Après pas mal de recherches j’ai mis au point cette recette de nougat vegan bien gourmand et à la tenue parfaite. Il fait partie des recettes sucrées du livre ( vous trouverez d’ailleurs non pas un mais deux chapitres sucrés ! ).
J’ai tellement hâte de vous présenter ce livre 😱🔥
Je retourne à ma cuisine et vous souhaite à tou.te.s un super bon dimanche 🙌✨😘
#vegan #nougat #veganfood #whatveganseats #veganeats #eatplants #nuts

    ✨Nougat vegan ✨
    Vous l’aurez remarqué je suis peu présente en ce moment, car je boucle les dernières recettes de mon prochain livre #incroyablemaisvegan
    Après pas mal de recherches j’ai mis au point cette recette de nougat vegan bien gourmand et à la tenue parfaite. Il fait partie des recettes sucrées du livre ( vous trouverez d’ailleurs non pas un mais deux chapitres sucrés ! ).
    J’ai tellement hâte de vous présenter ce livre 😱🔥
    Je retourne à ma cuisine et vous souhaite à tou.te.s un super bon dimanche 🙌✨😘
    #vegan #nougat #veganfood #whatveganseats #veganeats #eatplants #nuts

    2,624 144 21 July, 2019
    Caramel nougat bars! I love these bats either from the fridge, or straight from the freezer during summer for a icy cold (yet delectably chewy) snack! Hope you’re all staying well- it’s a super windy one in Melbourne and I’m waiting for the power to go off here (it always goes in the wind 🌲), so I have an extra excuse to go to bed at 8pm 😂🌲🌲
Ingredients:

For the caramel half

1cup cashews, soaked for 4 hours

1 cup soft dates (we use Medjool), pitted

2 Tbsp coconut oil
¼ cup natural peanut butter
¼ cup rice malt syrup or maple syrup
2 Tbsp coconut cream
½ tsp good-qulaity salt

For the Nougat half

1 cup cashews (soaked 4 hours)
1/2 cup coconut cream
¼ cup  coconut oil, melted
2 Tbps rice malt syrup
1 tsp tsp vanilla bean powder
1/2 cup almond meal

For the coating

70g vegan chocolate
1 tsp coconut oil

Directions:

CARAMEL

Drain cashews and rinse well. Add to a high-speed blender along with the remaining ingredients. Blend on high until very smooth, scrapping down sides of the blender if needed.
Pour mix into a silicone loaf tin, then set into the freezer for an hour

NOUGAT

Drain cashews and rinse well. Add to a high-speed blender along with the remaining ingredients. Blend on high until very smooth, scrapping down sides of the blender if needed.
Pour mixture on top of the frozen caramel mix. Use a spoon to smooth down the top, ensuring even consistency. Freeze overnight, or for at least 4 hours

CHOCOLATE

Melt your chocolate and oil over a hot water bath (place a bowl on top of a saucepan with hot water) 
BRINGING IT ALL TOGETHER

Once your mixture has set remove from your tin & cut into even slices. Cover your bars with your melted chocolate & set flat on a tray in the freezer.

    Caramel nougat bars! I love these bats either from the fridge, or straight from the freezer during summer for a icy cold (yet delectably chewy) snack! Hope you’re all staying well- it’s a super windy one in Melbourne and I’m waiting for the power to go off here (it always goes in the wind 🌲), so I have an extra excuse to go to bed at 8pm 😂🌲🌲
    Ingredients:

    For the caramel half

    1cup cashews, soaked for 4 hours

    1 cup soft dates (we use Medjool), pitted

    2 Tbsp coconut oil
    ¼ cup natural peanut butter
    ¼ cup rice malt syrup or maple syrup
    2 Tbsp coconut cream
    ½ tsp good-qulaity salt

    For the Nougat half

    1 cup cashews (soaked 4 hours)
    1/2 cup coconut cream
    ¼ cup coconut oil, melted
    2 Tbps rice malt syrup
    1 tsp tsp vanilla bean powder
    1/2 cup almond meal

    For the coating

    70g vegan chocolate
    1 tsp coconut oil

    Directions:

    CARAMEL

    Drain cashews and rinse well. Add to a high-speed blender along with the remaining ingredients. Blend on high until very smooth, scrapping down sides of the blender if needed.
    Pour mix into a silicone loaf tin, then set into the freezer for an hour

    NOUGAT

    Drain cashews and rinse well. Add to a high-speed blender along with the remaining ingredients. Blend on high until very smooth, scrapping down sides of the blender if needed.
    Pour mixture on top of the frozen caramel mix. Use a spoon to smooth down the top, ensuring even consistency. Freeze overnight, or for at least 4 hours

    CHOCOLATE

    Melt your chocolate and oil over a hot water bath (place a bowl on top of a saucepan with hot water)
    BRINGING IT ALL TOGETHER

    Once your mixture has set remove from your tin & cut into even slices. Cover your bars with your melted chocolate & set flat on a tray in the freezer.

    5,228 185 10 July, 2019